One-Pot Spicy Chorizo and Rice Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A smoky and spicy one-pot meal featuring chorizo, bell peppers, and rice cooked together for an easy dinner. This spanish-inspired one pot ready in about 40 minutes pairs olive oil, Spanish chorizo, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 tbsp olive oil
• 6 oz, sliced Spanish chorizo
• 1 medium, diced red bell pepper
• 1 small, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 cup long grain white rice
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large deep skillet over medium heat until shimmering. Add 6 oz sliced Spanish chorizo and cook for 4 minutes until it starts to brown and release oils.
2. Step 2: Add 1 diced red bell pepper and 1 diced small yellow onion to the skillet, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 1 cup long grain white rice, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook for 2 minutes, stirring constantly, allowing the rice to toast lightly.
4. Step 4: Pour in 2 cups chicken broth and season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and cover.
5. Step 5: Simmer covered for 18 minutes, or until the rice is tender and the liquid is absorbed.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork and sprinkle with 2 tbsp chopped fresh cilantro before serving.